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Nigerian cuisines: | Ingredients used in Nigerian cuisines: | Type of Meat used in Nigerian cuisines | Fish & ShellFish | Recipes
KUKA
SOUP
serves
4. A
Northern
Nigeria
speciality.
This
green
soup
is made
with
powdered
baobab
leaves
and
thickened
lightly
with
dried
Okro.
Very
tasty
and
serve
well
with
tuwo
shinkafa
or dawa.
225g
/ 8oz
kuka
leaves
225g
/ 8oz
dried
ground
Okro
I fresh
chilli
4fresh
tomatoes
500g
/ lib
dry
or fresh
fish
6 tablespoons
palmoil
l ltr
/ 2
pint
stock
or water
salt
to taste
Wash and clean the fish, if using fresh fish, sea son with salt and pepper. Grind tomatoes, on ions and chillies. Pour the stock into a large pot, add the grind ingredients and oil and cook for 15 minutes, add the Okro and kuka leaves, stir and cook for 10minutes. Season to taste and serve hot with tuwo shinkafa.
Courtesy of Laura Edet